Cultivating Indigenous Superfoods

Monday, September 4, 2017

Prior to founding The Australian Superfood Co, Hayley Blieden worked as a dietitian for the North Melbourne Football Club. She always knew she didn’t want to follow the traditional dietitian’s path, choosing instead to focus on designing foods to enhance the way people feel and perform.

A growing global interest in health and foreign superfoods ignited Hayley’s curiosity about Australian superfoods, so she began researching what our country has to offer. She was thrilled to discover that Australian bush tucker has superfood nutritional status and realised that Indigenous communities could benefit from collecting and cultivating it.

The company is just over two years old but in that time, Hayley has developed strong relationships with indigenous communities.

The Australian Superfood Co range grows regularly and currently there are five native fruit powders, seven native herbs and seeds, four raw fruit bars and three granolas. These include an Australian Food Awards-winning Paleo Granola with Finger Lime, Kakadu Plum and Quandong, as well as two freeze-dried powders – Davidson Plum and Riberry.

These ingredients are now used by top restaurants such as Attica, Ezard, Wildflower and Dinner by Heston and incorporated in many brands of gin, beer, honey, cookies, chocolates, kombucha and more.

“Chefs are always looking for new and unusual ingredients to cook with – something to give them that edge and to challenge them,” said Hayley.

“We never know what they are going to create when they purchase our ingredients, but we are always amazed at how authentic and innovative the dishes end up being.”

Stockists are growing daily and there are distributors in each state for restaurant, café and retail industries. You can also purchase the products online at

The Australian Superfood Co will also be popping up at the Royal Melbourne Show in the Winning Tastes Pavilion from Sunday 1 – Tuesday 3 October 2017.